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Summary

In this video, Devina Hermawan teaches viewers how to make Milk Mochi with a Chocolate filling. She emphasizes the importance of using fresh glutinous rice flour to avoid a musty odor and shares tips for enhancing the dough's aroma. The chocolate filling is prepared first and requires chilling, made with butter, flour, milk, and cocoa powder, with a choice between milk or dark chocolate for sweetness and richness. The Mochi dough is a mixture of glutinous rice flour, condensed milk, and other ingredients, steamed to perfection. Once cooked, the dough is kneaded and shaped around the chocolate filling, then coated with toasted tapioca flour to prevent sticking. The result is a chewy, soft dessert with a balanced, not overly sweet chocolate flavor.

Takeaways

• 🍫 The chocolate filling for the Milk Mochi is designed to be not overly sweet and with a custard-like texture due to the use of flour and milk.
• 🍡 The Mochi dough is made from glutinous rice flour, oil, salt, water, condensed milk, vanilla extract, and optional tutti frutti extract for added fragrance.
• 🌡️ The chocolate filling needs to be chilled after preparation, taking about an hour to set in the refrigerator.
• 🔥 The Mochi dough is cooked by steaming it in a heatproof pan, with the cooking time varying based on the width of the pan.
• 🌿 To enhance the aroma and reduce moisture, the tapioca flour used for coating is toasted with pandan leaves.
• 👀 It's important to ensure the glutinous rice flour is fresh and without a musty odor for good Mochi taste, and if necessary, it can be improved by toasting or adding pandan leaves.
• 🍰 The chocolate filling is prepared first and then shaped into balls for ease of use in the Mochi-making process.
• 🤲 The Mochi dough should be kneaded after cooking to achieve an even consistency, ensuring a chewy texture in the final product.
• 🎯 The Mochi is portioned to match the size of the chocolate filling balls, with options for larger or smaller Mochi balls depending on preference.
• 🌬️ After sealing the Mochi with the filling, it's dusted with flour to prevent sticking, and the edges are thinned to ensure even thickness when sealed.

Q & A

What is the main dish being prepared in the video?

The main dish being prepared in the video is Milk Mochi with Chocolate filling.

What are the key ingredients for the Mochi dough?

The key ingredients for the Mochi dough are glutinous rice flour, oil, salt, water, condensed milk, and vanilla extract. Tutti frutti extract is also added for extra fragrance.

What should you do if the glutinous rice flour has a musty odor?

If the glutinous rice flour has a musty odor, you can improve it by toasting the flour or by adding pandan leaves.

What is the purpose of adding flour to the Mochi after sealing it?

Flour is added to the Mochi after sealing to prevent it from sticking to each other.

What is the recommended type of chocolate for the filling if you want a sweeter taste?

For a sweeter taste, milk chocolate is recommended for the filling.

How long does it take for the chocolate filling to set in the fridge?

The chocolate filling will set in about 1 hour in the fridge after it has cooled down.

Why is it important to ensure the Mochi dough is mixed evenly without lumps?

Mixing the Mochi dough evenly without lumps ensures a consistent texture and prevents the Mochi from being uneven in firmness and chewiness.

What is the purpose of toasting the tapioca flour for the coating?

Toasting the tapioca flour enhances its aroma and reduces the water content, making it dry and sterilized for use as a coating on the Mochi.

How should the chocolate filling be shaped before being used in the Mochi?

The chocolate filling should be shaped into balls for easier handling and to ensure even distribution within the Mochi.

What is the significance of the thickness of the Mochi dough when sealing it with filling?

The Mochi dough should be thinned out at the edges to ensure that the top and bottom have the same thickness when sealed, preventing the bottom from being too thick.

Why is it easier to shape and seal the Mochi while the dough is still warm?

The Mochi dough is easier to shape and seal when it is still warm because it remains elastic and flexible, making the sealing process smoother.

Outlines

00:00

🍫 Making Milk Mochi with Chocolate Filling

Devina Hermawan introduces a recipe for Milk Mochi with a chocolate filling that is not overly sweet or rich. The ingredients for the Mochi dough include glutinous rice flour, oil, salt, water, condensed milk, vanilla extract, and optional tutti frutti extract for added fragrance. The chocolate filling is prepared with butter, flour, salt, milk, water, condensed milk, and cocoa powder, with the option to use milk or dark chocolate for different flavor profiles. The process involves making the chocolate filling first, then chilling it. The Mochi dough is prepared by mixing all ingredients and steaming the mixture. The video also discusses the importance of using fresh glutinous rice flour to avoid a musty odor and suggests ways to improve the flour's quality if necessary. Finally, the coating for the Mochi is prepared using tapioca flour or cornstarch, optionally toasted with pandan leaves for enhanced aroma.

05:06

🍡 Shaping and Finishing Milk Mochi

The video continues with shaping the chocolate filling into balls for the Mochi. The Mochi dough is checked for doneness, allowed to cool, and then kneaded to ensure an even consistency. The dough is divided into portions, with suggestions for both large and small Mochi balls. The edges of the dough are thinned to create a uniform thickness when sealing with the filling. The process of sealing the Mochi is demonstrated, emphasizing the importance of a chewy texture and the balance between the sweetness of the Mochi and the filling. The video concludes with a playful interaction about the flavor of the filling, confirming it as chocolate, and ends with a call to action for viewers to try the recipe and share their experiences on social media.

Keywords

💡Milk Mochi

Milk Mochi refers to a type of Japanese dessert made from glutinous rice flour and typically filled with sweet ingredients. In the context of the video, Milk Mochi is the main dish being prepared, characterized by its chewy texture and softness. The video focuses on making Milk Mochi with a chocolate filling, which is intended to be not too rich, complementing the dessert's overall balance of flavors.

💡Glutinous Rice Flour

Glutinous rice flour is a key ingredient in many Asian desserts due to its sticky nature when cooked. It is used to make the dough for Mochi. The video emphasizes the importance of using high-quality glutinous rice flour to ensure the Mochi turns out well, without a musty odor which can affect the final taste.

💡Chocolate Filling

The chocolate filling is a central component of the Milk Mochi being prepared in the video. It is made with butter, flour, milk, water, condensed milk, cocoa powder, and compound chocolate. The script specifies that the filling should not be overly sweet or dense, aiming for a custard-like texture that complements rather than overpowers the Mochi.

💡Condensed Milk

Condensed milk is used both in the Mochi dough and the chocolate filling, providing a rich, sweet flavor and creamy texture. It is a concentrated form of milk with most of the water removed, making it sweeter and thicker than regular milk. In the video, it is an essential ingredient that contributes to the dessert's overall taste.

💡Tutti Frutti Extract

Tutti frutti extract is mentioned as an optional addition to the Mochi dough for added fragrance. Extracts are concentrated flavors derived from fruits or other natural sources and are used to enhance the flavor of baked goods. In this case, the extract is used to give the Mochi a more complex and pleasant aroma.

💡Compound Chocolate

Compound chocolate is used in the chocolate filling and is a type of chocolate that does not contain cocoa butter, making it more stable for cooking and baking. It is often used in recipes that require melting and mixing chocolate with other ingredients. The video suggests using compound chocolate to ensure the filling sets properly and has a smooth texture.

💡Pandan Leaves

Pandan leaves are used in the video for their fragrant aroma, which is enhanced by toasting. They are a common ingredient in Southeast Asian cuisine and are used here to add a unique flavor to the Mochi coating. The leaves are also mentioned as a way to improve the quality of the glutinous rice flour if it has a slight odor.

💡Tapioca Flour

Tapioca flour is used as a coating for the Mochi balls in the video. It is a starch derived from the cassava root and is used to prevent the Mochi from sticking to each other. The video suggests toasting the tapioca flour to enhance its aroma and reduce its moisture content, which is important for the texture of the final product.

💡Kneading

Kneading is a process mentioned in the video where the Mochi dough is manipulated by hand to achieve a uniform consistency. This is important after the dough has been steamed, as it helps to ensure that the Mochi has an even texture throughout, which contributes to its chewy quality.

💡Sealing

Sealing refers to the process of closing the Mochi around the filling to create a ball shape. The video emphasizes the importance of sealing the Mochi properly to ensure that the filling does not leak out and to achieve a uniform shape. After sealing, the Mochi is sprinkled with flour to prevent sticking.

Highlights

The chocolate filling for Milk Mochi is not overly sweet, ensuring a balanced taste.

Mochi texture is achieved by avoiding a dense or overly rich filling.

Sprinkling flour on Mochi prevents sticking during the sealing process.

Introduction to the Milk Mochi recipe featuring a chewy and soft texture with a savory filling.

Key ingredients for Mochi dough include glutinous rice flour, oil, salt, water, condensed milk, and vanilla extract.

Tutti frutti extract is suggested for added fragrance in the Mochi dough.

For the Chocolate filling, butter, flour, salt, milk, water, condensed milk, cocoa powder, and compound chocolate are used.

Adjusting the type of chocolate (milk or dark) influences the sweetness and chocolate flavor intensity.

The chocolate filling is prepared first and requires chilling to set.

Cooking the chocolate filling involves heating butter and flour, then adding liquids and chocolate powder.

A balloon whisk is used to ensure a lump-free chocolate filling.

Chilling the chocolate filling in a heatproof bowl helps it set quickly.

Mochi dough is simple to make by mixing glutinous rice flour with various liquids and extracts.

The quality of glutinous rice flour is crucial for the taste of Mochi, with freshness being key.

Toasting flour or adding pandan leaves can improve the flavor of Mochi dough.

A wide, heatproof pan is recommended for steaming the Mochi dough to ensure even cooking.

Tapioca flour or cornstarch is used as a coating for Mochi, which can be toasted for enhanced aroma.

The chocolate filling is shaped into balls for ease of use in Mochi preparation.

Kneading the Mochi dough after steaming ensures an even consistency.

Mochi dough is divided into portions to match the size of the chocolate filling for assembly.

Sealing the Mochi with the filling requires thinning the edges for an even thickness.

The Mochi dough is more malleable and easier to seal when it is still warm.

A chewy texture and a balance of sweet and chocolate flavors characterize the final Milk Mochi product.

The chocolate filling has a custard-like texture due to the use of compound chocolate and milk.

Engaging interaction with the audience to confirm the flavor of the chocolate filling.

Encouragement for viewers to share their recreations of the recipe on social media.

Transcripts

The chocolate filling isn't very sweet and the texture isn't too dense or too rich.

Once you seal it, sprinkle the Mochi with some flour so it doesn't stick to each other.

Hello! Welcome to my channel, Devina Hermawan.

Today, we'll be making Milk Mochi with Chocolate filling. It's chewy and soft with savory filling that's not too rich.

For the Mochi dough, we need glutinous rice flour, oil, salt, water, condensed milk, and vanilla extract.

To make it even more fragrant, I'll add tutti frutti extract. You can also use other types of extracts.

For the Chocolate filling, we need butter or margarine, flour, and salt.

If you use margarine, reduce the amount of salt used.

Then, we need milk, water, condensed milk, cocoa powder, and compound chocolate.

To make it sweeter, use milk chocolate. To make it more chocolatey, use dark chocolate.

First, we'll make the chocolate filling as it needs to be chilled.

Heat the pan, then add the butter and flour in. Stir and cook them for a bit until fragrant.

Next, add the liquids in: water and milk. Then, salt, condensed milk, and chocolate powder.

Cook it thoroughly until it sets. Use a balloon whisk to get rid of lumps.

When it's done and mixed evenly, turn the heat off and add chopped compound chocolate in.

It's best to chop it so it melts evenly.

If there are lumps, you can strain it or use a hand blender to make the texture feels better.

Transfer to a heatproof bowl.

Once it has cooled down, cover the surface with a plastic wrap and chill in the fridge until it sets.

It won't take too much time. It'll set once it's cooled down, in about 1 hour.

The Mochi dough is easy to make. Just mix all the ingredients together.

But to make Mochi, pay attention to quality of the glutinous rice flour.

If the flour has a musty odor, the Mochi won't taste good even though we add extracts to make it fragrant.

Musty odor may happen due to improper storage or if the flour isn't very fresh.

If it has a slight odor, you can improve it by toasting the flour or by adding pandan leaves.

But if the glutinous rice flour is fresh, you can use it right away.

Mix the glutinous rice flour with condensed milk, salt, tutti frutti extract, oil, vanilla powder, and water evenly.

Don't leave any lumps in the dough. Then, prepare a heatproof pan.

I prefer a wide pan like this so the dough isn't too thick and will take less time to cook.

Next, cover the pan with aluminum foil. Steam for about 40 minutes, but it depends.

If the pan is more narrow, it'll take more time to cook. But if the pan is wider, it'll cook faster.

Let's prepare the coating. Mochi is usually covered by some white powder.

I'll use tapioca flour for this. You can also use cornstarch. Also, you can use it right away or toast it first.

I'll add a bit of pandan leaves in, too. Stir until it's fragrant and the pandan leaves look dry.

By toasting the flour, it enhances the aroma and reduces the water content in the flour.

Flour is dry, but there's still some moisture left. This way, it'll be dry and sterilized from the heat.

Once it's not too hot, transfer to a bowl and proceed to the next step.

The chocolate filling is set. We'll shape it into balls to make things easier.

To be accurate, you can weigh it. But here, I'll just use an ice cream scoop.

If you don't have it, just use a spoon.

Scoop the filling out about 1/2 to 3/4 full. Then, drop it into the flour and shape it into balls.

With the flour, it won't be sticky so it's easier to shape the filling.

Continue shaping the filling.

Let's check the Mochi dough. If it's done, turn the heat off and let it cool for about 15 minutes.

Once it's not too hot to the touch, transfer to your cutting board.

We need to knead it a bit because the consistency won't be even.

Some are firmer, some are chewy. To even out the consistency, knead until it's mixed well.

Once it's mixed, sprinkle the Mochi with the toasted tapioca flour.

Once you get this elongated shape, you can divide it into 12 pieces like the filling to make large Mochi balls.

If you want smaller Mochi balls, you can divide it into 16 pieces.

To be precise, you can weigh the dough. But if it's for personal consumption, just divide it evenly.

Thin out the edges like this. Then, place the filling on the center and seal it.

Once you seal it, sprinkle the Mochi with some flour so it doesn't stick to each other.

Okay.

We only thin out the edges so when sealed, the top and the bottom have the same thickness.

If we flatten the dough evenly, usually the bottom part will be too thick.

It's easier to shape the Mochi while the dough is still warm as it's still elastic and flexible.

It'll be easier to seal, too.

Mochi should have a chewy texture so it's adorable. It tastes sweet due to the chocolate filling.

But, if both the Mochi and the chocolate filling is sweet, it may taste too rich.

So, it's important that the chocolate filling isn't very sweet and the texture isn't too dense or too rich.

We used flour and milk, so the filling tastes more like chocolate-flavored custard due to the compound chocolate.

What flavor is it, Drew?

What flavor is it?

Flour...

Flour flavor? What flavor is the filling? It's this one.

What flavor is it?

What flavor?

Want more?

- I asked you what flavor it is. - Flour...

Flour flavor. Okay...

No, it's actually chocolate flavor.

Thank you for watching. If you recook it, tag @devinahermawan and @devispantry on Instagram.

Like, subscribe, share, comment, etc. Stay tuned and see you in the next video!

Good?

- Is it good? - Yeah.

One more time, what flavor is it?

What flavor is it?

- Chocolate. - Chocolate, that's right.

- What flavor is it? Chocolate or flour? - Flour...